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roasted vegetables on a pan with parmesan olive oil and garlic

Amazing Roasted Vegetables with Garlic and Parmesan

135kcal
5 from 2 votes
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Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Deliciously amazing roasted vegetables with fantastic flavor from fresh garlic, herbs, olive oil and a big dash of parmesan cheese.
Servings 8
Course Side Dish
Cuisine American

Ingredients

  • 4 cups butternut squash 1 large, peeled, seeded and cut into 1/2 inch cubes
  • 1 pound brussel sprouts halved, with stems and outer leaves removed
  • 4 large carrots peeled and sliced diagonally 1/2 inch thick
  • 1 large red onion coursely chopped
  • 6 cloves garlic peeled
  • 2 tbsp olive oil
  • 1-1/2 tsp thyme
  • 1-1/2 tsp rosemary
  • 1/2 tsp garlic powder
  • 1/4 cup parmesan cheese finely shredded
  • 1/4 tsp ground pepper
  • sea salt optional

Equipment

Instructions

  1. Preheat the oven to 400°F.
  2. In a large bowl, add the cut vegetables. In a small bowl, stir together the olive oil, thyme, rosemary, garlic. Pour over the vegetables and stir to coat. Sprinkle parmesan cheese and pepper over the vegetables and toss again to coat.
  3. Spread the coated vegetables out in a single layer on a large baking pan.
  4. Bake for 35 - 45 minutes. Stir and flip the vegetables over after 20 minutes. Continue to cook until squash is fork tender. Salt vegetables to taste.

Nutrition

Serving1servingCalories135kcalCarbohydrates21.89gProtein4.66gFat4.7gSaturated Fat1.08gCholesterol2.13mgSodium94mgPotassium694.86mgFiber5.37gSugar5.65gVitamin A16449.52IUVitamin C72.32mgCalcium126.45mgIron1.72mg

Notes

Note - cut all vegetables into uniform sized pieces for more even cooking.

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